Grinding level: Fine (depending on the grinder) Recipe: Double Shot Use 16-20 g of freshly ground beans depending on the sieve. Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction. Tamp the coffee evenly and firmly into the portafilter. Make a double espresso (approx. 25-30 seconds extraction time). For our Omniroast, we recommend a brew ratio of around 1:5 to 1:2.5. This means that if you use 18 grams of ground coffee, for example, you should have around 36 to 45 grams of espresso in your cup. This ratio ensures a balanced extraction of the aromas, bringing out the full flavor of your high-quality beans. Enjoy it pure or as a base for your milk drink.

Grinding level: medium-fine (depending on the grinder) Recipe: Fill the lower boiler with water up to the safety valve. Use 15-18 g of ground coffee in the sieve. Assemble the pot and place it on the stove over medium heat. When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.

Our Omni Roasts are also perfect for those who love the full, balanced aroma of the beans and want to make a filter coffee from them. With these preparation instructions, every cup will be a moment of enjoyment! 1. V60 (Pour Over) Grinding level: Medium (depending on the grinder) Recipe: Use 25 g of coffee to 400 ml of hot water (approx. 92-95 °C). Perfect with 92°C Wet the filter and pour the water out. Start with a “bloom” – first pour 50 ml of water and wait 30 seconds. Then pour in the remaining water slowly and evenly in circular movements.

Grinding level: medium to fine (depending on the grinder) Recipe: Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water. Put the plunger on and press slowly for 30 seconds to 1 minute so that you reach a total time of max 1:30 minutes.

Органично кафе на зърна Espresso Andean Pearl

Natur Bohne Bio Kaffee

Органично кафе на зърна Espresso Andean Pearl

20.00 лв BGN (80.00 лв kg)

38 total reviews

incl. VAT excl. shipping costs .

Тегло: 250g

250g
500g

Степен на смилане: Цяло зърно

Цяло зърно
смляно за френска преса (едро)
смляно за филтър кафе машина
смляно за кафеварка
смляно за еспресо машина (фино)

Product variants

In stock, ready to ship

Количество

🚚 Разходи за доставка в ЕС: 16 BGN
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Органично кафе на зърна Espresso Andean Pearl

250g / Цяло зърно

20.00 лв BGN (80.00 лв kg)

Product description

"Андинската перла" е изискано еспресо, приготвено от 100% органични зърна арабика, отгледани на голяма надморска височина във Вила Рика, Перу. С фина, средна киселинност и меки аромати това кафе предлага хармонично и пълноценно вкусово изживяване. Името "Андска перла" означава чистотата и изключителното качество на това кафе, което се отглежда във висините на перуанските Анди с голяма отдаденост и опит.

Характеристика:
Нашата "Андска перла" впечатлява с блестяща киселинност и баланс на ядкови нотки и фина сладост. Нежният процес на изпичане подчертава уникалните аромати и осигурява кръгъл, гладък завършек. Кафето идва от опитни производители, които се ангажират с устойчиво и справедливо отглеждане и се стремят да спазват екологичните изисквания. Идеално за приготвяне като еспресо или като основа за капучино и лате макиато.

Произход:

Перу: Вила Рика - бобът вирее в идеални климатични условия и се отглежда в съответствие със строги биологични стандарти.

"Андинската перла" е идеалният избор за всеки, който търси хармонично, гладко еспресо със специален характер и фина киселинност - перла от перуанските Анди, която разгръща част от южноамериканската култура на удоволствието във всяка чаша

Изпичане

Нашите кафеени зърна се изпичат внимателно при 210 °C за около 13–16 минути, което води до средно изпичане, при което фините аромати се разгръщат оптимално. За разлика от големите пекарни, които използват по-високи температури и по-кратки времена за по-тъмни зърна, нашият метод запазва балансиран, деликатен вкус, който се усеща веднага.

Меко и с ядки

Профил на вкуса:

Аромат: Меко и ядково, с блестяща киселинност и балансирано тяло.
Боб: 100% Арабика
степен на изпичане: Среден
Съдържание на кофеин: Нормален
Сертифициран органичен продукт: DE-ÖKO-007

Suitable for

Preparation in the portafilter

Machine type:portafilter
Extraction ratio:1:2 to 1:2.5
Brewing time:27–30 seconds
Temperature:93–94 °C
Water quality:Total hardness 4°dH, alkalinity 3°dH
Espresso machine:La Marzocco Linea Mini
Mill:MazzerPhilos
Grinding degree:4.0

Espresso Recipe

Dose 16g
Brewing time: 28-32 sec
Output: 36ml
Temperature 94°

Angaben zum Hersteller

Natur Bohne GmbH
Rosenfelder Str. 8
72189 Vöhringen

The perfect extraction

Preparation recommendation

Our Omiroast are the ultimate all-rounders in our range - intense in taste and aromatic right down to the last note. So that you can exploit the full potential of our beans, we have put together a few preparation recommendations here.

Portafilter

Grinding level: Fine (depending on the grinder)

Recipe: Double Shot

Use 16-20 g of freshly ground beans depending on the sieve.
Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction.
Tamp the coffee evenly and firmly into the portafilter.
Make a double espresso (approx. 25-30 seconds extraction time).
For our Omniroast, we recommend a brew ratio of around 1:5 to 1:2.5. This means that if you use 18 grams of ground coffee, for example, you should have around 36 to 45 grams of espresso in your cup. This ratio ensures a balanced extraction of the aromas, bringing out the full flavor of your high-quality beans.
Enjoy it pure or as a base for your milk drink.

Moka pot

Grinding level: medium-fine (depending on the grinder)

Recipe:

Fill the lower boiler with water up to the safety valve.
Use 15-18 g of ground coffee in the sieve.
Assemble the pot and place it on the stove over medium heat.
When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.

Filter coffee

Our Omni Roasts are also perfect for those who love the full, balanced aroma of the beans and want to make a filter coffee from them. With these preparation instructions, every cup will be a moment of enjoyment!

1. V60 (Pour Over)

Grinding level: Medium (depending on the grinder)

Recipe:

Use 25 g of coffee to 400 ml of hot water (approx. 92-95 °C). Perfect with 92°C
Wet the filter and pour the water out.
Start with a “bloom” – first pour 50 ml of water and wait 30 seconds.
Then pour in the remaining water slowly and evenly in circular movements.

AeroPress

Grinding level: medium to fine (depending on the grinder)

Recipe:

Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C
Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water.
Put the plunger on and press slowly for 30 seconds to 1 minute so that you reach a total time of max 1:30 minutes.

Organic packaging made from renewable raw materials

Our coffee beans come in sustainable packaging – developed for optimal protection and maximum environmental friendliness.

The advantages of our packaging at a glance:

Laboratory-tested protection:
Protects reliably against external influences, ideal for high UV protection requirements.
Bio-based PLA film:
Made from renewable raw materials (e.g. sugar cane or corn starch) – reduces the use of petroleum-based plastic and lowers CO₂ emissions.
Food safe & EU production:
Highest quality standards thanks to European manufacturing.
Certifications:
With "OK biobased" seal and FSC®-certified paper for sustainable commitment.
Resealable and with aroma valve
Our valve protects your coffee beans from oxygen, moisture and foreign odors - so the full bouquet is preserved. Despite being sealed once for hygienic reasons, the packaging can be easily resealed at any time. This means you can fully enjoy your fresh coffee aroma at any time.